Chocolate Covered Eggs
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If you are looking for the perfect Easter dessert then these Chocolate Covered Eggs are exactly what you need. They are made with a sponge and sweetened condensed milk inside and covered in chocolate. You can make them in different sizes and serve them as separate desserts or as decoration for cake. Your family and friends will be impressed.
Ingredients Note
- Cake sponge. You can use your favorite cake sponge “from the box” or follow my recipe below. Chocolate sponge cake from Kartoshka dessert will work too.
- Sweetened condensed milk. This is the main ingredient for filling and for texture.
- Chocolate. You can use your favorite chocolate. I used Callebaut Milk chocolate for this recipe. Chocolate melting wafers are good too.
Ingredients note for cake sponge
- eggs room temperature
- granulated white sugar
- vegetable oil
- milk
- all-purpose flour
- baking powder
- zest of one orange
- sweetened condensed milk
- milk chocolate or melting wafers. You can also use white or dark chocolate.
- grapeseed oil
How to make cake sponge
Preheat oven to 350oF (175oC).
Line the baking pan with parchment paper. In the small bowl sift all-purpose flour and baking power. Set aside.
In the mixing bowl whip eggs and granulated sugar until light and fluffy.
Add vegetable oil and warm milk. Mix well. Add flour mixture and orange zest. Mix with a spatula. Transfer the batter to the baking pan and level up with a spatula.
Bake at 350oF (175oC) for 15-18 minutes or until clean toothpick.
Remove the cake sponge from the oven and let it cool completely. Cover the sponge with plastic wrap and keep it in the refrigerator until use.
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How to make this recipe
In the mixing bowl mix cake sponge and condensed milk with a spatula or your hands. Do not add all condensed milk at once. The cake mixture should be like wet sand.
Tip from Marina: at this step, you can add orange zest to the cake mixture.
Scoop the cake mixture and roll it into a ball, then into an egg shape. Place shaped eggs onto a pan lined with parchment paper. Place into the freezer for 30-40 minutes.
How to cover eggs in chocolate
Melt milk chocolate using the method of your choice: in the microwave or over a pan of simmering water. Add grapeseed oil (or coconut oil) and mix well. Dip each egg into chocolate with the fork or wood skewers and place on parchment paper. Decorate as desired.
How to store
Store chocolate covered eggs in the refregirator for 4-5 days. They are also good for freezing for a few months. This is perfect “make ahead” dessert.
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If you make Chocolate Covered Eggs, please tag me on social media and leave a rating down below. I would love to see your creations.
Recipe Card
Chocolate Covered Eggs
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Sponge Cake
- 2 eggs room temperature
- ¼ cup granulated white sugar
- ⅓ cup vegetable oil
- ¾ cup milk (warm)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- zest of one orange
- ½ can sweetened condensed milk
Decor
- 2 cups melted milk chocolate
- 2 Tablespoons grapeseed oil
Instructions
How to make Sponge Cake
- Preheat oven to 350oF (175oC).
- Line the baking pan with parchment paper.
- In the small bowl sift all-purpose flour and baking power. Set aside.
- In the mixing bowl whip eggs and granulated sugar until light and fluffy.
- Add vegetable oil and warm milk. Mix well.
- Add flour mixture and orange zest. Mix with a spatula.
- Transfer the batter to a baking pan and level up with a spatula.
- Bake at 350oF (175oC) for 15-18 minutes or until clean toothpick.
- Remove the cake sponge from the oven and let cool completely. Cover it with plastic wrap and keep it in the refrigerator.
How to make Chocolate Covered Eggs
- In the mixing bowl mix cake sponge and condensed milk with a spatula or your hands. Do not add all condensed milk at once. The cake mixture should be like wet sand.
- Scoop the cake mixture and roll it into a ball, then into an egg shape.
- Place shaped eggs onto a pan lined with parchment paper. Place into the freezer for 30-40 minutes.
- Melt milk chocolate in the microwave or over a pan of simmering water. Add grapeseed oil (or coconut oil) and mix well.
- Dip each egg into chocolate and place on parchment paper.
- Decorate as desired.